Since Grandma was at a loss as to what to write, I’ll share a favorite old recipe for Candied Sweet Potatoes. I always make this recipe for Thanksgiving. It’s easy and delicious.

Candied Sweet Potatoes

1 pound sweet potatoes (about 3 medium)

2 tablespoons butter

1/4 cup brown sugar (packed)

1 tablespoon milk

Put potatoes in large sauce pan. Add enough water to cover potatoes. Cover and heat to boiling; cook 30 to 35 minutes or until tender (i.e., can be easily poked with a fork). Drain. Slip off skins. Leave potatoes whole or cut into pieces.*

In a skillet, melt butter. Add brown sugar and milk; cook over medium heat; stirring constantly, until smooth and bubbly. Reduce heat to low. Add sweet potatoes, roll gently in syrup until glazed and heated through. Can let sit in pan on low heat for a few minutes while glaze thickens to desired consistency.

*Alternate directions to cook the sweet potatoes: Peel potatoes and cut into serving-sized pieces prior to cook cooking. Bring water to boiling; cook for 20 to 25 minutes or until tender.

Hello

I look forward to sharing my grandmother's diary with relatives and friends. Helena Muffly (Swartz) kept a diary from 1911-1914. She was 15 years old when she began this diary. I plan to post these entries one day at a time—exactly 100 years after she wrote them. I hope you enjoy this glimpse back to a slower paced time.

The header is a picture of the farm where my grandmother lived when she wrote this diary. It is located in Northumberland County in central Pennsyvlania about a mile outside of McEwenvsille. My father said that the buildings look similar to what they looked like when he was a child.